Muffins for the cousins

OK so this it the other one I used to go to all the time. Really can't beat it for a quick look up on basic items like roasts, cakes, quickbreads, and muffins.

This morning not only did I make a dozen blueberry muffins from fresh Michigan blueberries, I sent half of them up the hill to the cottage to the cousins. What a woman (Betty, too).

This has become my go-to cookbook

Like the chocolate cake recipe from the Driscoll Hotel in Austin that I made Fourth of July for the relatives which may be the very best chocolate cake I've ever made. Like the grilled flank stake recipe that's become one of my regular recipes for guests who appreciate basic steak and potatoes type food. This cookbook has more post it notes and turned down pages than even the Betty Crocker, Joy of Cooking or At Home with Julie and Jacques. Tonight we had stuffed peppers made from the Milagros Meatloaf recipe and they were excellent. How did that happen when I don't think I'm cooking regionally? OMG. Have I accidentally over the years become a Texas cook?

About Holiday Food

I really need deviled eggs at Easter.
And ham or fried chicken.
And lemon pound cake.
And if possible some family who are visiting.

Burgers are the thing for the Fourth.
And cooked outside of course.
And beer is nice.
And some people to watch fireworks with.

Thanksgiving requires turkey.
And the other stuff that goes with.
And pumpkin pie.
And I crave having a table full of noisy people.

I'm even more needy at Christmas.
And am cooking and hoarding for weeks.
And way too much.
And absolutely require having people to share with.

Otherwise it's just food.

Having Pot Roast in June instead of grilling

Weird concept, isn't it? Just shows what a cool and rainy June can do to one's appetite. Pulled a 5 pound chuck roast out of the freezer and babied it for about 3 hours in the oven. We enjoyed it with company the first night while sitting in the dining room with all the windows closed and looking at the cold wind play on the lake. The second night we had it out of mugs for early supper as beef stew while sitting in our sweatshirts on the porch in the crispy June evening sunshine. Just stashed the leftover meat in the freezer for vegetable soup later - perhaps a cool September day. Normally would be thinking mostly about grilling this time of year.

In fact today I read Mark Bittman in today's New York Times about all the ways there are in the universe to grill something, and alot of it is not meat. I really wonder if it was hard to stretch this list to 101 items or if they just rolled out of his head in gush of creativity.

Lesmeatarian: what I would like to be and what Mark Bittman is now calling his vow to be vegan during the day and omnivore at night - not that I've tried really hard to emulate it yet - so I admire the inclusion of recipes for grilled tofu, radishes and of course fennel. Actually am going to try those radishes.

http://www.nytimes.com/2010/06/30/dining/30mini.html?ref=mark_bittman

They know my name at the Breakers

At least some of them do. Well, Bob's cousin's son does and he works at the Breakers as day manager. And I think the owner Derek knows me by now. After all the hours I've spent sitting at the bar with my laptop using the free wifi he should. I hope we're not just one of the summer people to him. At least he has been friendly and attentive recently. Also for some reason he's doing alot more waiting tables himself. New girlfriend in evidence last night. Maybe that has something to do with it.

We arrived last night about 6:30 and bar was full and noisy. Thought it was the Volunteer Fire Department night - they go out for rowdy beers after the weekly training meeting and we've encountered them before. But that's on Wednesday. No, it was just the weekday after work crowd. Lots of tradesmen. Lots of beer. Lots of smoking. Things got alot quieter after happy hour was over.

We sat at a table to wait for cousins Chris and Frank and moved against the wall to avoid the smoke. Some nights it's not too bad and others it's awful. By the time we get home we often have to toss all our clothes in the hamper and shower and wash our hair. Don't get how people can tolerate that. But then don't get why Michigan doesn't want to outlaw smoking in bars either.

But back to the ambiance. Can't quite figure out why I like it except that I've never had a neighborhood bar and I like having one. Definitely never went into a bar where the day manager and the owner knew me, knew my husband, and knew where I lived. I even kind of like the backwoods sports bar local historical color.

And I have to say the food is improving. Burgers have always been great. Locally brewed Bell's Oberon beer has been our favorite draft choice for quite a while. Wine option has gotten better (but stemless glasses are embarassingly not chic here). And last night ordered Wing Dings and salad and even the side salad has been upgraded from service in a plastic bowl to service on an oval china platter. The Johnny Walker Black isn't bad either.

I really would like to go some night to listen to loud music and dance drunkenly on the bar. Yea, right. When that happens everybody really will know my name...and not in a good way.

Dinner in Another Dimension

Having promised Aunt Beth dinner out all summer, we impulsively scheduled a last minute date for last night and suggested the Dam Site Inn, a place that to me has always been like visiting the dining room of a very nice retirement home. But I have been craving fried chicken all summer and they do do it right - that, and they seem amazingly successful at identifying their niche, which would be catering to the over 60...maybe 70...maybe over 80 crowd. Aunt Beth is about to be 88 next week so she was enthused. Really, I'm sentimental about the place as it was where my Hubbie announced to about 10 members of his family that at 62, he was finally engaged. I remember the cloud of total silence that enveloped our table as we waited for congratulations or at least some ribbing. After a minute or two passed without any sort of reaction from anybody, Uncle Ernie - at the time probably about 80 himself - leaned towards a nearby waitress and said "Could I have another cup of coffee?" and dinner went forward as though nothing at all had been said. How could I not be fond of the place?

It's about a 20 minute drive over the back roads to semi-rural Michigan to get there. The autumn color was nice, the air crisp and the fancy carved pumpkin display in the foyer was cute. The table clothes are linen, and the view of the pond and adjacent farm fields is serene. It's really a kinda comforting destination and what's not to like about a place that makes you feel young? After a slow promenade across the main dining room (they were very good about accomodating Beth who travels with a cane), winding our way between full tables of families with their elders and oddly out of time and place, two young women in prom dresses, we were seated at the windows on the pink porch.

Beth and I ordered the (what else?) family dinner with fried chicken and Bob had to have his annual portion of fried frog legs - which I think he has more on principle than affinity. Nothing has changed on this menu since I first went there and I was especially relived to see the retro relish tray. It makes me think of the kind of thing my Mom would put out on Christmas Eve to keep up happy nibbling while dinner cooked: green onions sticking out of the stainless steel revolving serving tray, a circle of little containers with little forks for pickled beets, cranberry relish, olives, corn relish (ala Neiman Marcus'), ++. And when dinner came it was tough to be hungry enough to do justice to the perfect fried chicken, the very chunky egg noodles in chicken gravy, the mint peas, the mashed potatoes...biscuits and honey and did I say gravy? The chicken is actually quite good, a light crust, not greasy. Ugggghhh, sorry to say we ate nearly all of it and Beth took home the only two leftover pieces of chicken.

That should hold me for a while. I'm going on a fast.

Slow Food speaking to me

Am reading this amazing book... well, am reading it between English mysteries, novels about the American West and early explorers in Florida, and the audio version of "Guns, Germs & Steel"...anyway, there's so much food for thought here, I can't read it straight through and must put it down and "digest" some of it (hey-hey).

But for instance, the early chapters are about corn. Am astonished to re-think corn as possibly a life form that is manipulating humans to it's own benefit. Did anyone else not know that corn is the only grain that cannot reproduce itself without human assistance? And look how we have accomodated! Corn hybridized to grow in all corners of North America! Corn fed animals that were never meant to eat corn, high fructose corn syrup in everything, vehicles powered by corn alcohol! We've cooperated! What exactly does corn have in mind for us?

The late, equally provoking chapters are about his excercise in creating a truly local meal in the San Francisco area, including hunting and gathering everything to be served. Interesting musings on the hunting and urban gathering experience (polluted abolone, chanterelle competition, facing down wild pigs & property rights re cherry trees). And who knew that one could gather yeast right out of city air?

All of this and then finding out that there were 60,000 people at the Slow Foods Nation (convention) where they say the huge public vegetable garden the city has put in front of city hall and my intentions to reconnect with the Dallas Slow Food chapter are energized by reading this declaration:

We, the undersigned, believe that a healthy food system is necessary to meet the urgent challenges of our time. Behind us stands a half-century of industrial food production, underwritten by cheap fossil fuels, abundant land and water resources, and a drive to maximize the global harvest of cheap calories. Ahead lie rising energy and food costs, a changing climate, declining water supplies, a growing population, and the paradox of widespread hunger and obesity.
These realities call for a radically different approach to food and agriculture. We believe that the food system must be reorganized on a foundation of health: for our communities, for people, for animals, and for the natural world. The quality of food, and not just its quantity, ought to guide our agriculture. The ways we grow, distribute, and prepare food should celebrate our various cultures and our shared humanity, providing not only sustenance, but justice, beauty and pleasure.
Governments have a duty to protect people from malnutrition, unsafe food, and exploitation, and to protect the land and water on which we depend from degradation. Individuals, producers, and organizations have a duty to create regional systems that can provide healthy food for their communities. We all have a duty to respect and honor the laborers of the land without whom we could not survive. The changes we call for here have begun, but the time has come to accelerate the transformation of our food and agriculture and make its benefits available to all.